Idrijski zlikrofi

The cuisine of Idrija is known for the fact that it has managed to create priceless culinary pearls from selected, high-quality and locally available ingredients. The most recognizable are the Idrija žlikrofi with the national and European label Guaranteed traditional specialty, and every Idrija meal definitely includes smutkavac and ocvirkovca. This popular pasta dish is a type of ravioli that is traditionally cooked in western Slovenia, specifically the town of Idrija. Zlikrofi are prepared with two layers of thin pasta dough wrapped around the filling, and its real potato filling is even more distinctive than their attractive design like a bicorne hat.

Except for minor modifications in the filling, the recipe for this delectable Slovenian dish hasn't altered considerably throughout the years. The first documented evidence is from the 1936 book Nas Idrijski Kot, in which the author tells how the popular zlikrofi were only prepared on rare occasions, usually with potatoes, pork, or turnip mash.

Ingredients

• 300 g flour, 1 egg, 60 ml water, 60 ml milk, 2 tbsp oil, 500 g old dense potatoes, 50 g bacon (bacon be replaced by pork cracklings), 50 g onion, 1 bunch chives, 1 bunch marjoram, salt, pepper to taste
  

Instructions

• Mix all the ingredients for the dough by hand or using a food processor. The dough should be smooth and elastic with no air bubbles and softer than the pasta dough. Cover it with plastic wrap and let rest for at least 30 minutes.
• Cook the potatoes for about 25 minutes until they are completely done and rice them while still warm.
• In a pan, fry diced bacon, and union until the bacon is crisp. Finely chop chives and marjoram.
• Add bacon, onion and the herbs to potatoes and mix. Add salt and pepper to taste.
• Form nut sized balls from the filling. If the potato mixture is sticky, moistening your hands with water helps.
• Roll out the dough as thinly as you can. You can also use the pasta machine using the lasagna slot for this step.
• Cut the rolled out dough so you get a straight line and then place the balls along the edge. There should be about one finger of space between them.
• Roll the dough around them until the potato balls are covered. Cut the line off with a knife.
• Press down between the balls with your finger so that the mixture does not escape while cooking.
• Cut along the middle between each pair of balls.
• Shape the žlikrofi: press the rims together to form the 'ears' of the dumpling, and then use your thumb to form a dimple on the top of it. Keep the dumplings apart from each other on a floured surface.
• Boil a pot of water and cook the žlikrofi until they float to the surface.
• Žlikrofi are usually served either with 'bakalca', mutton sauce, pork cracklings or drizzled with lard and sprinkled with chives.